Roasted Cauliflower, Chickpeas, and Olives Recipe
Daily Value: 10%
Sugar-Conscious, Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||93µg||23%|
|Fatty acids, total monounsaturated||6g||0%|
|Fatty acids, total polyunsaturated||1g||0%|
Exclusive from The Daily Meal
Cauliflower roasts into such mild sweetness that this Spanish-inspired side dish may win over even picky eaters. Enjoy it with sautéed, grilled, or roasted fish or chicken.
- 5 1/2 cups cauliflower florets*
- 10 green Spanish olives, halved and pitted
- 8 cloves garlic, chopped coarsely
- One 15-ounce can chickpeas (garbanzo beans), drained and rinsed
- 3 tablespoons olive oil
- 1/2 teaspoon crushed red pepper
- 3 tablespoons flat-leaf parsley leaves
Preheat the oven to 450 degrees.
Combine the first 4 ingredients in a shallow roasting pan. Drizzle with oil and sprinkle with the crushed red pepper. Toss well to coat. Bake in the oven for 22 minutes or until the cauliflower is browned and crisp-tender, stirring after 10 minutes. Sprinkle with parsley.
Adapted from “Cooking Light: The Complete Quick Cook” by Bruce Weinstein and Mark Scarbrough (Oxmoor House, 2011)Servings: 6
Notes and Substitutions:
*Note: 5 ½ cups cauliflower florets weigh about 1 pound. To make cauliflower florets, cut the head in half through the stem. Working on the cut side, slice out the core on each end. Now begin slicing off the florets, working from the center outward.